Nutritional Sciences 242
FOOD AND NUTRITIONAL HEALTH
Study Guide - Chapter 7: Minerals and Water
1.
What do the terms “major” and “trace” mean when referring to the minerals found in the body?
2.
Name each of the major minerals, describe their chief functions in the body and identify
significant food sources:
3.
Name the trace minerals, describe their chief functions in the body, and identify significant food
sources.
4.
Which mineral is least likely to be deficient in the diet?
5.
Discuss the differences between the calcium from milk products and the calcium from certain
green vegetables.
6.
What two “binders” can decrease the absorption of some minerals? What foods are they found in?
7.
Discuss the following differences among calcium supplements: organic vs inorganic, cost,
absorption, and amount of calcium. What recommendations would you make regarding the use of
calcium supplements?
8.
List the risk factors for osteoporosis and strategies to reduce one’s risk of developing the disease.
9.
Name the bone minerals.
10.
Contrast the average sodium intake in the United States with the estimated safe and adequate
daily dietary intake.
11.
Offer strategies for seasoning foods without excess salt.
12.
Discuss the dietary factors that may affect blood pressure and describe the lifestyle changes
recommended for reducing blood pressure.
13.
What are the two types of dietary iron? In which foods are each found? List factors that enhance
iron absorption and factors that inhibit iron absorption. What food has the most absorbable form
of iron?
14.
Iron deficiency results in _______. What are the symptoms of this disease?
15.
What are the deficiency symptoms of zinc?
16.
State the function of iodine in the body and describe the two conditions that can result from an
iodine deficiency.
17.
Identify the major roles of water in the body.
18.
Differentiate between hard water, soft water and the various types of bottled waters.